Unlocking the Potential of Microbial Fermentation Platforms

Across the world, demand for foods and supplements that support health is growing rapidly. One important example is ß-carotene, a nutrient that supports vision, immunity, and healthy ageing. Importantly, ß-carotene is also a key precursor for several high-value carotenoids used in functional foods and health products. However, most of today’s ß-carotene is produced in ways that are not sustainable: either through fossil fuel–based chemical synthesis, which does not meet consumer demand for ‘clean label’ products, or through land- and crop-intensive farming and extraction, which require large areas of land, generate waste, and are highly seasonal. Microalgae can also be used, but these systems remain costly and energy-intensive. As populations age and nutrition needs diversify, there is a clear and urgent need for more affordable, reliable, and sustainable ways of producing such functional ingredients. This six-month project will explore microbial fermentation as a more resilient alternative. By using a safe food-grade yeast (Yarrowia lipolytica) to produce ß-carotene, we can achieve year-round production with less land, less waste, and more flexibility. Fermentation can already achieve competitive yields within days, rather than weeks, and can use sugars from crops or industrial by-products. Our goal is to test how this approach can move from promising lab results to real-world applications. The project has three main objectives: 1. Optimise the fermentation process – improve the efficiency, stability, and scalability of ß-carotene production. 2. Assess wider impacts – evaluate techno-economic performance and assess potential environmental, economic, health, and social outcomes as a food system innovation. 3. Engage stakeholders – work with food manufacturers, regulators, policymakers, and consumer groups to identify potential uses, adoption pathways, and barriers, and co-develop options for commercialisation. The expected benefits are wide-ranging. For the food industry, ß-carotene produced through microbial fermentation offers a cleaner, cheaper, and more flexible ingredient supply, opening opportunities for new product development. For public institutions such as the NHS, schools, and local authorities, it provides affordable and resilient nutrient inputs for procurement schemes. For consumers, especially older adults and low-income households, it can improve access to affordable nutrient-rich foods and supplements. For policymakers, it creates a pathway to strengthen national food security and sustainability while reducing reliance on fossil-based or land-intensive production. Beyond ß-carotene, the project is designed as a platform: what we learn will help shape future production of other functional ingredients. This could create skilled jobs in biotechnology, support local manufacturing, and stimulate innovation in how nutrients are produced and delivered. By the end of the project, we will have demonstrated a reproducible fermentation process, a clear assessment of its performance and impacts, and a co-developed roadmap for adoption in the UK. Together, these outputs will provide the foundation for scaling microbial fermentation as a sustainable, commercially viable, and socially beneficial way to support sustainable and resilient nutrition.